|Tabliya cones. What a great idea!|
Most families used to make their own tabliya (cocoa tablet), bean-to-bar (or in the traditional Filipino case, bean-to-tablets or coin-like shapes) chocolates.
The classic shape would be either round (coin-like) or oblong. So when I saw these conical shaped tabliya at the recent Sandugo Agri Fair at the Plaza Rizal, I was like, why not? It makes sense, actually. Cone-shaped smaller tabliya pieces. Smaller means easier to melt. The baterol is a cute hipster artifact, but who has time for that? And the shape -- reminds me of incense cones.
|Bohol-made tabliya, Tableja de Binsoy.|
The shape aside, this tabliya brand Tableja de Binsoy from Jagna is actually quite good. I mean, really, really good. It melted really well, and easily. It was obviously very pure and made for a really good bitter chocolatey champorado.
Apparently, not all tabliyas are made equal.
|Not all tabliyas are made equal, apparently.|